Method

Rough Puff Pastry Base
Sift the flour and salt into a large bowl. Add the cold butter cubes and rub in loosely – pieces of butter should still be visible.
Make a well in the middle of the flour mixture and pour in about two thirds of the cold water, mixing until it forms a firm, rough dough, adding a little extra water if needed. Cover with cling wrap and leave to rest for 20 minutes in the fridge.
Turn the pastry out onto a lightly floured surface and knead it gently. Shape into a smooth rectangle and then roll the dough out until it is a rectangle shape of approximately 20 x 50 cm. Only roll in one direction. Keep the edges straight and even. Don’t overwork the butter streaks; it should have a marbled effect. 

Fold the top third down to the centre, then the bottom third up and over the top section. Give the pastry a quarter turn and roll out again to three times the length. Repeat the folds as before. Cover with cling wrap and refrigerate for at least 20 minutes before rolling it out to use.
Line a baking tray with baking paper.
Once the pastry is sufficiently rested, remove it from the fridge and place onto a lightly floured surface. Roll out into a 20 x 30 cm rectangle. Cut out two 12 x 20 cm rectangles and place them on a lined baking tray. Brush lightly with the lightly beaten egg.
Preheat the oven to 200 °C.

Caramelised Pears with Gorgonzola, Walnut and Rocket
Melt the butter and sugar in a large saucepan over a medium heat and add a good grinding of black pepper. Add the thinly sliced pear and cook for 3-4 minutes, turning the pears in the butter mixture.
Slice the gorgonzola cheese and place it down the centre of one of rectangles of rough puff pastry, leaving the edges exposed to puff up. Top with the pear slices and place in the oven to bake for about 20 minutes, or until the pastry has puffed up around the edges and is golden.
Remove from the oven, top with roughly chopped walnuts and fresh rocket.

Figs with Goats Cheese, Thyme and Honey
Place two rows of sliced figs down the centre of the pastry, leaving the edges open to puff up. Drizzle with the honey and a grind of freshly ground black pepper.
Bake for 20-25 minutes until the pastry has puffed up around the figs. Once cooked, remove from the oven and dot with small dollops of goats cheese and top with fresh watercress. Serve immediately.